Sauteed Chicken Gizzards over Polenta

We are having Chicken Gizzards today on the menu! Please don't turn your head and make that face, because this recipe I really delicious, on top of all even my kids love them. What? Your kids eat gizzards? Why, yes, yes they do! Hearts, gizzards, liver...When I was young, whole packs of gizzards were unavailable to me. You had one chicken for lunch and mostly all the chicken insides were slow cooked in the large pot for a soup, even chicken feet. I mean that is a really rich, flavorful soup that you would ever taste, but you had only one liver and one gizzard and so on... That couldn't satisfy me. When I came to US, whole packages of gizzard were like a shock to me... not that I am complaining! :D I am a real foodie, and I will eat almost everything except raw oysters... can't do them, I tried! Anyhow, the way I make gizzard, they are soft yet chewy, flavorful, delicious... OK! My mouth is watering already! And they are so cheap!!!Now to tell you something funny... every time I go to buy them cashier is giving me that look, or a question "do you make food for your pets?" Really? I was insecure putting this recipe on my blog, because of the dirty looks, but I can't hold it anymore because even though they might not be your cup of tea, it is most certainly mine!I have been making this recipe for over 14 years, and we absolutely love it and I do hope somebody in the crowds is a lover too!

First wash gizzards really well under cold water, cut them in half, and cut off any green or fatty parts.

Boil 1/2 pot of salted water w/ 1/2 onion, drop in the water gizzards and let them boil for 20-25 minutes, keep the lid half way closed, and be close by because water will start to bubble. Boil on high for first 5 minutes, then turn down the heat on medium low.

Drop gizzards in colander and wash under cold water, let them get air dry until ready to use.

Slice onion, garlic and set aside. Preheat oil and drop in the carefully chicken gizzard, turn the heat to medium and saute for a few minutes, just when they start to turn brownish, crunchy color, drop in onion and garlic. Season with salt to taste. (You can use herbs too); Since gizzards were cooking in salted water, you do not need much, maybe few pinches of salt.

Saute until onion and garlic starts to get golden color, and gizzards are brownish.

Add polenta in the bowl, then put in gizzards and take a tbs. of oil and drizzle on top. You can also serve them with rice or potatoes.

Enjoy!TIP and NOTE*

When you sauteing gizzards, they tend to burst from time to time, if you have fitted saute pan lid that would be the best to keep you protected!

You can also make soup/stew base with gizzards just add salt to taste, onion, celery, bay leaf and carrots. After boiling, just take out gizzards for sauteing and drain the stock into container separating it from veggies.

FOR ME IT IS VERY IMPORTANT TO boil gizzards before sauteing. They are still chewy, and get that softer bite. Sometimes I boil them even longer than 30 minutes.

I wish you an amazing day!!!

Your friend,

❤

Sandra

Sandra's Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.

11 comments:

You eat chicken gizzard too!? My husband's favorite and he always order it when we go eat Yakitori - Japanese grilled chicken restaurant. I became to enjoy, but I don't know how to cook it besides being grilled over charcoal. I should send this link to him. Thanks for sharing chicken gizzard recipe!

Yes, we love love them! I never had them grilled though, must try next time. Gizzards are my hubbies favorite, he loves them with loads of garlic...not romantic but yummy hahaha Thanks Nami!!! Oh and you would send me your recipe for grilled one :)

No no..cant eat oysters, not even cooked...I can eat anything raw but oysters! But but I am open, maybe one day :)) We have something in common, I was munching on gizzards when I was a kid too haha Thank you Aera!!!

First of all - your kids like chicken gizzards? :) Yes, I was asking that question. I didn't like them as a kid unless they were fried and fried gizzards I loved and still do. I've never had them any other way so I'm very curious as to how this dish tastes. I'm pinning this one then I'm going on the hunt for gizzards. This sounds and looks delicious! Thanks for such a unique dish!

Oh yes, darlin' gizzards, hearts, liver...haha These are pretty common in my house, and I cook them often esp on those "what to cook" days...I hope you like them tho, I know fried ones are Southern thing, but these are like a pan fried in a way :D Thank you MJ!

I remember Dad used to season the gizzards with salt and black pepper and fry it until crunchy! I still love gizzards ... I have to try it with polenta. Thanks for sharing this recipe and remind me of such good times with Dad. Your clicks are awesome :)

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Hello! I am Sandra M Stone. Nashville based food blogger and photographer, mom of 3 amazing kids and a wife to incredibly supportive husband.
You can find over 700 recipes on Sandra's Easy Cooking and I hope you will enjoy exploring my website and trying my recipes, and most of them are linked on RECIEPE INDEX.I always make our family meals, baked goodies, sweet or savory, exciting with approachable and easy recipes, that taste sinfully delicious. If you want to read more about me CLICK HERE